Chorizo Egg Cups
Whip up these delicious Chorizo Egg Cups for a healthy high protein snack or breakfast on the go. These egg cups are ready in 30 minutes and will last you all week long. They are perfect for meal prep!
Why Make Breakfast Egg Cups?
As you may know, eggs are very often used for a breakfast meal. However, let’s be real, who feels like getting up every morning to make a frittata, shakshuka or poached eggs? Although all of these breakfast ideas sound amazing, I much rather get an extra 20 minutes of Zzzzz. Don’t you feel the same? Ya, I bet you do. That’s where these protein packed chorizo egg cups come in handy. They can be cooked ahead of time and be ready for you when you need them. Trust me, they are a life saver!
How to Make Egg Cups
First and foremost assure you have a nonstick muffin tin at hand. If you decide not to use chorizo, I suggest you slightly grease the muffin tin with melted coconut oil or nonstick spray. Then, you will need the base ingredients; eggs, coconut milk (or your favorite nut milk), salt and pepper. Even though this recipe calls out for very few ingredients (I like minimalist recipes), these egg cups can be made in a variety of ways. Feel free to add your favorite veggies and herbs. Here are some extra ideas for inspiration:
- Chopped spinach + mushrooms
- Bell peppers + bacon
- Arugula + tomato + goat cheese
- Green chiles + onions
Once you decide on your mix-ins, whisk all the base ingredients until frothy. Evenly pour the egg mixture into the muffin tin and add you desired veggies, herbs and greens. Bake for 20 minutes.
Before you store your egg cups, allow them to cool completely. Then, place them in an airtight container or resealable bag. Store them in the fridge for up to 5 days. Every morning heat them up in the microwave for 30 seconds and you are good to go! Enjoy these delicious egg cups on-the-go!
For More Healthy Breakfast Recipes
Chorizo Egg Cups
Ingredients
- 10 eggs
- 1/2 lb chorizo (casing removed)
- 1/4 cup coconut milk, full fat
- 1/2 small yellow/white onion, finely diced
- 1/2 tsp black pepper
- 1/2 tsp salt (if needed)
Instructions
- Preheat oven to 375°F.
- Heat a medium skillet over medium high heat. Add chorizo and onions. Note that oil should not be needed as the chorizo provides the necessary oil. Cook until chorizo and onions are fully cooked.
- Season with salt and pepper (if desired). Note that salt might not be needed as the chorizo is usually seasoned. Taste before seasoning.
- Drain excess oil and evenly distribute chorizo mixture into a muffin tin. Set aside.
- In a medium bowl combine the eggs and coconut milk. Whisk until very well combined.
- Evenly distribute the egg mixture over the chorizo. If you decide to add extra veggies, this is the time to do so.
- Bake for 20 minutes. Enjoy!